CN104431992A - 一种灵芝菌丝粉的生产工艺 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G18/00—Cultivation of mushrooms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- C—CHEMISTRY; METALLURGY
- C05—FERTILISERS; MANUFACTURE THEREOF
- C05F—ORGANIC FERTILISERS NOT COVERED BY SUBCLASSES C05B, C05C, e.g. FERTILISERS FROM WASTE OR REFUSE
- C05F11/00—Other organic fertilisers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明提供了一种灵芝菌丝粉的生产工艺,包括制作谷物培养基,所述制作谷物培养基的步骤为:(1)、选用优质玉米、小麦、鹰嘴豆、豌豆、黑荞米,将玉米、小麦、鹰嘴豆、豌豆、黑荞米清洗干净,分别放入蒸煮器中,温度控制在100℃±2,压力0.05兆帕,玉米60-80分钟,小麦15-20分钟,鹰嘴豆、豌豆各35分钟,黑荞米10分钟;(2)、蒸煮后使用自动装瓶机按比例搅拌均匀装入瓶中,玉米50%,小麦15%,鹰嘴豆15%,豌豆10%,黑荞米10%,每瓶大约1kg,放进灭菌罐中进行灭菌;(3)、当灭菌压力降至零时,温度在80℃-90℃时,送入强制冷却室降温,当温度降至28℃时送入无菌接种室接种。这种工艺生产的菌丝粉适合所有人群食用,无任何副作用。
Description
技术领域
本发明属于保健品技术领域,具体地说涉及一种灵芝菌丝粉的生产工艺。
背景技术
灵芝菌丝粉是由灵芝孢子萌发形成菌丝,灵芝菌丝不断分解吸收养分,在适当的光照、湿度、温度等条件适宜时就形成了灵芝子实体,子实体成熟后弹射孢子粉。灵芝子实体所需要的构成物质,一半以上来源于菌丝体中的贮存养分,所以菌丝体的营养含量比子实体高出很多。现在大多数企业采取土豆和黄豆作为培养基、液体菌种培育、大型反应罐生产、最后提取浓缩液的方法,这种方法,使得大多数对人体有益的微量元素在提取浓缩液的过程中随着液体流失,造成白白浪费,灵芝的价值没有得到最大的利用。专利申请号为“201210362573X、发明名称为一种灵芝菌丝粉的生产工艺“的发明专利,公开了所采用的谷物培养基是玉米60%、小麦30%、大豆10%,近年来我国糖尿病发病率、痛风病嘌呤高都排名世界前位,由于谷物培养基中使用了大豆,虽然对人体有很好的保健作用,但相当部分的糖尿病、痛风人群不能食用,且大豆里的蛋白质成分高,过量食用对身体无益。
发明内容
本发明提供了一种灵芝菌丝粉的生产工艺,解决了背景技术中的生产工艺所制得的产品部分人群不能食用的缺点。
本发明的技术方案是这样实现的:一种灵芝菌丝粉的生产工艺,包括制作谷物培养基,制作液体菌种,谷物培养基接种,接好菌种的瓶送入长菌室发酵,在每瓶培养基长满菌丝后,将瓶内菌丝挖出,将菌丝烘干粉碎,将粉碎的粗粉放入混合搅拌机内,加水搅拌均匀进行膨化,将膨化好的粒状菌丝送入超微粉碎机内粉碎成粉末,所述制作谷物培养基的步骤为:(1)、选用优质玉米、小麦、鹰嘴豆、豌豆、黑荞米,将玉米、小麦、鹰嘴豆、豌豆、黑荞米清洗干净,分别放入蒸煮器中,温度控制在100℃±2,压力0.05兆帕,玉米60-80分钟,小麦15-20分钟,鹰嘴豆、豌豆各35分钟,黑荞米10分钟;
(2)、蒸煮后使用自动装瓶机按比例搅拌均匀装入瓶中,玉米50%,小麦15%,鹰嘴豆15%,豌豆10%,黑荞米10%,每瓶大约1kg,放进灭菌罐中进行灭菌,温度121℃-125℃,压力0.15兆帕,时间3小时;
(3)、当灭菌压力降至零时,温度在80℃-90℃时,送入强制冷却室降温,当温度降至28℃时送入无菌接种室等待接种,接种室室内温度为25℃±1,正压操作。
鹰嘴豆:富含多种植物蛋白和氨基酸、维生素、粗纤维及钙、镁、铁等成分。
豌豆:含有粗纤维、胡萝卜素、维生素B1、维生素B2、钙、磷、钠、铁等。豌豆性平味甘,具有和中益气、利小便、解疮毒、通乳消胀等功效,对糖尿病、心脏病、嘌呤高、产后少乳、痈肿患者有食疗作用,加之灵芝的发酵,效果更佳。
黑荞米:主要含有芦丁、微量元素和矿物质、淀粉、维生素、纤维素、脂肪、蛋白质。蛋白质的近三分之一为清理蛋白,可清理体内毒素和异物,而且,苦荞蛋白由于富含精氨酸,可以防止体脂增加。
本发明的有益效果是:本发明采用玉米、小麦、鹰嘴豆、豌豆、黑荞米作为谷物培养基,玉米培养基长出的菌丝多糖含量较高,小麦培养基长出的菌丝三萜含量较高,而鹰嘴豆、豌豆植物蛋白和多种氨基酸的含量较高,并可调节口感,黑荞米生物类黄酮含量较高并有软化血管,改善微循环,清热解毒的功效,加工的灵芝菌丝粉既保留了灵芝的全部有效成分,又同时具有灵芝孢子粉同等的抗癌和预防肿瘤的作用。玉米、小麦、鹰嘴豆、豌豆、黑荞米含有粗纤维、蛋白质、灰粉等有益元素,经化验,本发明的灵芝菌丝粉中灵芝多糖的含量≥12.5%,三萜的含量≥1%,粗纤维的含量≥3%,有机硒的含量≥0.55mg/kg,口感好、易吸收, 具有免疫调节、提高机体耐缺氧能力、抗衰老、抗自由基、降血糖、调节核酚与蛋白质的平衡、促进DNA的合成、抗放射性损伤的作用,这种工艺生产的菌丝粉适合所有人群食用,无任何副作用。
具体实施方式
为了更好理解与实施,下面对本发明作进一步说明:为了更好地理解与实施,下面详细地说明一种灵芝菌丝粉的生产工艺:包括以下步骤:
(一)、制作谷物培养基:
(1)、选用优质玉米、小麦、鹰嘴豆、豌豆、黑荞米。将玉米、小麦、大豆清洗干净,分别放入蒸煮器中,温度控制在100℃-105℃,压力0.05兆帕,玉米需60-80分钟,小麦需15-20分钟,鹰嘴豆、豌豆35分钟,黑荞米10分钟;
(2)、蒸煮后使用自动装瓶机混合装入瓶中,放进灭菌罐中进行灭菌,温度121℃-125℃,压力0.15兆帕,时间3小时;
(3)、当灭菌压力降至零时,温度在80℃-90℃时,送入强制冷却室降温,当温度降至28℃时送入无菌接种室接种,接种室室内温度为25℃±1,正压操作;
(二)、制作液体菌种:选育优质赤灵芝菌种,每年7-9月在昆嵛山采集野生赤灵芝作为母种,昆嵛山的野生灵芝,它的特性个头大,肉质厚,在试管中培育菌种菌丝强壮,生长速度快,且多糖、三萜含量高;或者采购中国科学院微生物研究所菌种(赤芝5.0065),制备母种培养基:
(三)、谷物培养基接种:
(四)、接好菌种的瓶送入长菌室,在温度25℃-28℃深层发酵20天;
(五)、在每瓶培养基长满菌丝后,送入挖瓶车间,将瓶内菌丝挖出;
(六)、将菌丝放入热风烘干机内进行烘干,温度78℃-82℃,含水量达2%为合格;
(七)、将烘干后的菌丝粉碎,粉碎的粗粉放入混合搅拌机内,加水搅拌均匀,在含水量达10%后进行膨化,膨化温度控制在109℃-111℃;
(八)、将膨化好的粒状菌丝送入超微粉碎机内粉碎成150目粉末,进行包装,即为成品。
本发明采用玉米、小麦、鹰嘴豆、豌豆、黑荞米作为谷物培养基,玉米培养基长出的菌丝多糖含量较高,小麦培养基长出的菌丝三萜含量较高,而鹰嘴豆、豌豆植物蛋白和多种氨基酸的含量较高,并可调节口感,黑荞米生物类黄酮含量较高并有软化血管,改善微循环,清热解毒的功效,加工的灵芝菌丝粉既保留了灵芝的全部有效成分,又同时具有灵芝孢子粉同等的抗癌和预防肿瘤的作用。玉米、小麦、鹰嘴豆、豌豆、黑荞米含有粗纤维、蛋白质、灰粉等有益元素,经化验,本发明的灵芝菌丝粉中灵芝多糖的含量≥12.5%,三萜的含量≥1%,粗纤维的含量≥3%,有机硒的含量≥0.55mg/kg,口感好、易吸收, 具有免疫调节、提高机体耐缺氧能力、抗衰老、抗自由基、降血糖、调节核酚与蛋白质的平衡、促进DNA的合成、抗放射性损伤的作用,这种工艺生产的菌丝粉适合所有人群食用,无任何副作用。
Claims (1)
1. 一种灵芝菌丝粉的生产工艺,包括制作谷物培养基,制作液体菌种,谷物培养基接种,接好菌种的瓶送入长菌室发酵,在每瓶培养基长满菌丝后,将瓶内菌丝挖出,将菌丝烘干粉碎,将粉碎的粗粉放入混合搅拌机内,加水搅拌均匀进行膨化,将膨化好的粒状菌丝送入超微粉碎机内粉碎成粉末,其特征在于所述制作谷物培养基的步骤为:(1)、选用优质玉米、小麦、鹰嘴豆、豌豆、黑荞米,将玉米、小麦、鹰嘴豆、豌豆、黑荞米清洗干净,分别放入蒸煮器中,温度控制在100℃±2,压力0.05兆帕,玉米60-80分钟,小麦15-20分钟,鹰嘴豆、豌豆各35分钟,黑荞米10分钟;
(2)、蒸煮后使用自动装瓶机按比例搅拌均匀装入瓶中,玉米50%,小麦15%,鹰嘴豆15%,豌豆10%,黑荞米10%,每瓶大约1kg,放进灭菌罐中进行灭菌,温度121℃-125℃,压力0.15兆帕,时间3小时;
(3)、当灭菌压力降至零时,温度在80℃-90℃时,送入强制冷却室降温,当温度降至28℃时送入无菌接种室等待接种,接种室室内温度为25℃±1,正压操作。
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